This creamy blue cheese salad dressing is wonderfully versatile. Use it to top a classic wedge salad alongside a grilled steak, spoon it over crisp greens, or serve it as a hearty dip for fresh vegetables.
It also makes a rich sauce for warm dishes—try it with bacon and roasted cauliflower or a buffalo-style chicken casserole for a bold, tangy contrast. The dressing’s thick, creamy texture holds up well as a dip or a finishing dollop on hot mains.
How do you like to enjoy blue cheese dressing? Many people love it with raw veggies or as a dip for wings and pizza. Its sharp, savory flavor pairs especially well with salty or smoky ingredients.
This recipe is shared to inspire home cooking. Using quality cheese will make a noticeable difference, but you can make this dressing with store-bought crumbles or a wedge from your favorite cheesemonger.
About the Cheese in this Blue Cheese Salad Dressing
For this version I used a bold farmhouse blue that I found at a local market. A robust blue cheese brings depth and tang, but you can substitute any blue cheese crumbles from the grocery store if you prefer milder or stronger varieties. Adjust the amount to match your taste.
I Love Thick & Creamy Salad Dressings
Thick and creamy dressings are my go-to because they cling to leaves and vegetables instead of sliding off. Homemade dressings avoid the thin, watered-down texture often found in bottled varieties, and they let you control salt, acidity, and dairy. If you prefer a dip-like consistency, keep the dressing as written; for a pourable dressing, thin it slightly before serving.
How I store this Creamy Blue Cheese Salad Dressing
I store thicker dressings in mason jars with tight lids. This keeps the dressing fresh and makes scooping or dipping easy. If you need a pourable consistency for salads in a jar or a tossed green salad, thin the dressing with an extra splash of unsweetened almond milk or a little water just before serving. The dressing stays good in the refrigerator for several days—stir or shake before using, as separation can occur.
The Creamy Blue Cheese Salad Dressing Recipe
- 1/3 cup 0% Greek yogurt
- 2 tablespoons light mayonnaise
- 1/8 teaspoon Worcestershire sauce
- 1/3 cup blue cheese, crumbled (divided)
- 1/8 teaspoon mineral or sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons unsweetened almond milk, plus extra to thin if needed
- Reserve half of the blue cheese crumbles for texture and garnish.
- Place the remaining ingredients in a small mixing bowl. Use an immersion blender or whisk to combine until smooth and creamy.
- Fold in the reserved crumbles to add body and chewy blue cheese bites. For a thinner, pourable dressing, add up to 2 additional tablespoons of unsweetened almond milk or water and mix until you reach the desired consistency.